Cooks in clover

Filling: — Grate one cake of sweet chocolate, add one cup of sugar, one cup of milk and one egg, boil slowly until thick, and stir in one and a half i teaspoons of extract of vanilla. Airs. L. H. Lutz. Walnut Cake. — Three-quarters of a cup of butter, two cups of sugar, three cups of flour, one cup of milk, four eggs, and a little salt. Filling: — One pound of walniits chopped fine, one egg, one tablespoon of sugar, one tablespoon of corn starch, and one cup of milk. Boil the milk, then pour in the ingredients and let all come to a boil ; spread between layers. Mrs. J. R. Powell. Cocoanut Cake, I. — Grate one cocoanut and mix with powdered sugar. Mix two teacups of sugar with one teacup of butter, and beat until very smooth, add four eggs and one teacup of milk, and after thoroughly mixing, add sufficient flour to make a thin batter, and two teaspoons of baking powder. Bake in small layer tins, and place a layer of the grated cocoanut over each cake, having previously covered each with a thin icing. After sufficient layers have been added, cover the top with the icing, and sprinkle thickly with grated cocoanut. Mrs. Joseph Holds-worth. Cocoanut Cake, II. — Two cups of sugar, half a cup of butter, one cup of milk, three cups of flour, and two teaspoons of baking soda. Bake in layer tins. Filling: — To half a grated cocoanut, add the whites of three eggs well beaten, and one cup of pulverized sugar, and spread this between the layers. Mix with the other half of the cocoanut, four table- spoons of sugar, and strew thickly on the top of the cake. id strew thickly on the top of the Mrs. J .R. Almond Cake. — On the beaten whites of ten eggs sift one goblet of flour through which has been stirred a heaping teaspoon of cream tartar, stir very gently and do not beat it. Bake in layer pans. Cream Filling: — Half a pint of sweet cream, the yelks of three eggs, a tablespoon of pulverized sugar, and one of corn starch. Dissolve the starch smoothly with a little milk, beat the yelks and sugar together with this, boil the cream, and stir these ingredients in as for any cream cake filling, but a little thicker; blanche and chop fine half a pound of almonds, and stir into the cream. Put together like jelly cake, and, while the icing is soft, stick in half a pound of split almonds. Mrs. A. E. Spiggle. Tutti-Frutti Cake. — Two cups of granulated su- gar, one cup of milk, the whites of five eggs, three cups of flour, and three teaspoons of baking powder. Bake in layer tins. Filling: — One pint of hot water, two cups of sugar ; boil as for candy, and add it to the whites of two eggs, beaten to a froth ; dissolve citric acid, the size of a pea, in one teaspoon of water; stir all well together. Spread this between the layers and over the top, placing raisins, blanched almonds and citron on the icing. Mrs. G. Terhune. Fred's Favorite. — Three eggs, whites and yelks beaten separately; one cup of sugar, two cups of flour, half a cup of rich milk, (cream is better), half a teaspoon of soda dissolved in hot water, one teaspoon of cream-tartar sifted in the flour; flavor with bitter almond. Bake in layer tins. Filling: — The whites of four eggs whipped until stiff", and one heaping cup of powdered sugar. Miss S. G. Wallis.